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==Description==
 
==Description==
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Makes 6 servings.
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===Ingredients===
 
===Ingredients===
* 1 medium green pepper, chopped
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* 1 medium green pepper, chopped
* 1 medium onion, chopped
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* 1 medium onion, chopped
* 3 cloves garlic, minced
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* 3 cloves garlic, minced
* 1 tablespoon vegetable oil
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* 1 tablespoon vegetable oil
* 2 14-1/2-ounce cans Mexican-style tomatoes, undrained
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* 2 14-1/2-ounce cans Mexican-style tomatoes, undrained
* 1 15-ounce can kidney beans, drained and rinsed
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* 1 15-ounce can kidney beans, drained and rinsed
* 1 15-ounce can pinto beans, drained and rinsed
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* 1 15-ounce can pinto beans, drained and rinsed
* 1 11-ounce can whole-kernel corn, drained
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* 1 11-ounce can whole-kernel corn, drained
* 3 cups water
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* 3 cups water
* 1 cup uncooked brown rice
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* 1 cup uncooked brown rice
* 2 tablespoons chili powder
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* 2 tablespoons chili powder
* 1 teaspoon ground cumin
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* 1 teaspoon ground cumin
* Sour cream (optional)
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* Sour cream (optional)
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*
 
 
*
 
*
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*
 
 
===Directions===
 
===Directions===
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Heat oil in 3-quart saucepan over medium-high heat. Sauté green pepper, onion and garlic for 5 minutes or until tender.
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Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30-40 minutes, stirring occasionally, or until rice is tender. To serve, top with sour cream, if desired.
   
 
 
   
*Heat oil in 3-quart saucepan over medium-high heat. Sauté green pepper, onion and garlic for 5 minutes or until tender.
+
   
*Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30-40 minutes, stirring occasionally, or until rice is tender.
 
   
*To serve, top with sour cream, if desired.
 
 
===Other Links===
 
===Other Links===
 
==See also==
 
==See also==
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[[Category:Non-Regional]]
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[[Category:Main Dish]]
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[[Category:Side Dish]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]
[[Category:Rice Recipes]]
 
[[Category:Vegetarian]]
 

Revision as of 10:54, May 12, 2005

Description

Makes 6 servings.



Ingredients

  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 14-1/2-ounce cans Mexican-style tomatoes, undrained
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 11-ounce can whole-kernel corn, drained
  • 3 cups water
  • 1 cup uncooked brown rice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Sour cream (optional)

Directions

Heat oil in 3-quart saucepan over medium-high heat. Sauté green pepper, onion and garlic for 5 minutes or until tender.



Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30-40 minutes, stirring occasionally, or until rice is tender. To serve, top with sour cream, if desired.




Other Links

See also

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